fajita enchiladas

ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1 each green bell pepper and red bell pepper cut into thin bite size strips
1/2 large onion thinly sliced
1 small can chopped green chiles
3 cups shreded cheddar cheese
1 can red enchilada sauce
12 flour tortillas
1/4 cup chopped fresh cilantro

1. Heat oven to 350 degrees. In 12 inch skillet heat oil over med-high heat. Add chicken, onions and bell peppers and cook for 4 minutes stirring frequently until chicken is no longer pink in center. remove from heat and drain
2. stir in chiles 1 1/2 cups of cheese and 1/4 cup of the enchilada sauce.
3. In bottom of ungreased 13x9 glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
4. Spoon about 1/2 cup chicken mixture down cetner of each tortilla and roll up the tortilla. Place each seam side down on red enchilada suace in baking dish, arranging in 2 rows. Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
5. Bake 220-25 minutesor until hot and bubbly. Sprinke with remaining 1 1/2 cups cheese and bake uncovered about 5 minutes longer or until cheese is melted. Sprinke with cilantro before serving.
makes 6 servings.